Florence Knight’s restaurant with great views on the top floor of St Clement at 180 The Thames. The cream room, dotted with sofas, places diners side by side, making the view the central feature. Menu highlights might include the cock crab with pepper and yolk – a couple of deliciously rich mouthfuls of risotto with egg-yolk jam – and a chocolate feuilletine tart with a custard-like top. A seasonal British tasting menu for a new generation.

For some reason, the area around Tate Modern is a bit of a dead zone for great bars and restaurants. But just across the river is a restaurant owned by the founders of Frieze magazine and art fairs, which has exceptional attention to detail. There’s still-warm sourdough from its bakery next door, snacks of fried feta with honey and chilli, and generous plates of artichoke or slow-grilled carrots with labneh. A sophisticated spot that’s not trying to fit into a scene.

Ikoyi is responsible for a new wave of West African dining in the city. Chef Jeremy Chan’s surprise tasting menu is made up of flavours such as jollof rice (reimagined with a lobster custard) and plantains (topped with a spiced efo emulsion). Game-changing cooking for a blow-out supper.

Australian chef Skye Gyngell has always been ahead of her time when it comes to low-waste cooking. Alongside the a la carte, her scratch menu, served between 5.30pm and 6.15pm from Tuesday to Saturday at Spring in Somerset House, makes the most of leftovers from the night before, and might include charcuterie croquettes with lovage aïoli or lemon and ricotta pudding. It’s hard to differentiate this innovative offering from the à la carte, which is fabulous too.